Cooking Chicago Style Pizza in your Wood-Fired Oven

Cooking a deep dish pizza in your wood-fired oven is more like baking a casserole. The heat needs to be much lower, shoot for a temp between 400 and 450 F depending on the oven. You also need to rotate the cast iron pan for the pie to cook evenly.

2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 1/8 cups warm water – 110 degrees F
3 cups all-purpose flour
1/2 cup corn oil
1 1/2 teaspoons kosher salt
1/4 cup of oil olive

Combine yeast and sugar with warm water in a bowl. Let the mixture dissolve for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.

Combine yeast mixture, flour, corn oil, and kosher salt in a large mixer with a dough hook attachment; knead until dough holds together but is still slightly sticky (about 2 min).

Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size (6 hours).

Next punch down dough and let rest for 10 to 15 min. Add at least a 1/4 cup of oil olive into the cast iron pan (12 inch). Carefully press dough into the pan, try not to get oil on the sides of the pan while forming the side of the crust around the pie.

Your now ready to add the topping, cheese & sauce.

Place the pan near the front of the oven and rotate while cooking the pie between 30-40 mins.